Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Optional Cream Cheese Frosting:
- 225g cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease and lightly flour your baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another large bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.
- Fold in the grated carrots, drained crushed pineapple, and nuts if using. Ensure the ingredients are evenly distributed in the batter.
- Pour the batter evenly into the prepared pan. Smooth the top with a spatula for even baking.
- Bake for 40–45 minutes in a 9×13-inch pan, or 30–35 minutes for two 8-inch round pans. Check doneness by inserting a toothpick into the center — it should come out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If frosting, beat cream cheese and butter together until creamy. Add powdered sugar gradually, then mix in vanilla extract. Spread over cooled cake.
Notes
You can replace nuts with shredded coconut for a different texture.
For cupcakes, bake at the same temperature for 18–22 minutes.
This cake tastes even better the next day as the flavors meld.
- Prep Time: 20
- Cook Time: 45